Simple Avocado Toast With Egg & Tomato 鳄梨/牛油果鸡蛋番茄吐司【简单早餐系列】

I love egg and avocado toast, it's nutritious and so easy to customise. This is one of the simple wholesome breakfasts I always make for myself on school day mornings when I'm eating alone.

Previously shared | Breakfast idea: Avocado toast with smoked salmon

Ingredients I used for a single serving:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

1 Hardboiled Egg

1/2 Avocado

2 slices Tomato

1 slice of Bread, click here for easy no-knead bread recipe

Seasonings: Salt & Pepper

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Method:

1. Spray some water and toast the bread. Optional: Spread some butter on the toast.

3. Slice the egg and avocado, and assemble the toast (use the picture above as reference). Season with salt and pepper, and serve right away with your favourite sides/ drinks.

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Enjoy!

Raspberry Muffin With White Chocolate Chips 覆盆子白巧克力麦芬【香软可口、当早餐或茶点都合适】

These soft and moist Raspberry Muffins are the perfect treat for breakfast or an anytime snack. They are packed with raspberries and white chocolate chips, and super easy to make from scratch.

These muffins stay soft at room temperature for days. Can be served at room temperature or heated up before serving (if you like a crisp crusty top).

Ingredients: Yield 5-6 muffins 
材料

(A)

1 Egg 鸡蛋 1粒

100g Sugar 细砂糖 100克

60g Milk 牛奶 60克

65g Cooking Oil 油 65克

1 tsp Vanilla Extract 香草精 1小匙

(B)

125g Cake Flour 低筋面粉 125克

1/2 tsp Baking Powder 发粉 1/2小匙

1/2 tsp Baking Soda 小苏打 1/2小匙

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

100g Frozen Raspberry 覆盆子 100克

60g White Chocolate Chips 白巧克力豆 60克

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Method:

1. Preheat oven 180'C.
预热烤箱 180度。

2. Mix (A) in a bowl. Sift in (B) in another bowl. 
把材料 (A) 搅拌均匀，材料（B）过筛。

3. Pour (A) into (B), mix well with a hand whisk. Do not over-mix the batter.
把 (A) 加入 (B)，搅拌均匀。不要过度搅拌，不然麦芬会变硬。

4. Add in chocolate chips and raspberries, mix well.
加入巧克力豆和覆盆子，搅拌均匀。

5. Pour the batter evenly into muffin cups. Bake in a preheated oven for 25 minutes or until cooked through. 
把面糊平均的倒入麦芬杯子。放进已预热的烤箱，烘烤25分钟或至熟，即可。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages' if you wish to see my post on your feed. 

Enjoy!

Fried Nian Gao aka Chinese New Year Cake 炸年糕

Fried Nian Gao aka Sticky Glutinous Rice Cake is a tasty snack we eat during Chinese New Year.  It is considered good luck to eat Nian Gao during this festive season as the Chinese believe eating Nian Gao symbolises raising oneself taller, higher, or wealthier in each coming year. 

This is my go-to recipe for deep-fried Nian Gao, the texture is crisp on the outside, and soft and chewy inside.  

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

8pcs Nian Gao/ Sticky Glutinous Rice Cake <<Click here for Homemade Nian Gao Recipe>>

Batter:

20g Rice flour 

20g Plain flour 

1/4 tsp Salt 

60ml Carbonated Drinks (chilled)

Optional: 1 tbsp Sesame Seeds

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如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1.  Add some oil to a wok and heat the oil (medium heat) to 180’C. Combine the batter ingredients.

I fried the Nian Gao using Song Cho stainless steel wok, a multi-ply stainless steel wok without chemical coating, it's safe to use in any cooking including deep-frying. 

For more information about the product, visit Song Cho e-shop for details.

2. Coat the Nian Gao with batter and deep fry until golden and crisp. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages to see my posts on your news feed. 

Enjoy!

Chinese New Year Koi Fish Jelly | Coconut Milk & Rose Syrup Jelly 锦鲤鱼果冻｜椰香玫瑰口味果冻

These adorable Koi fish jellies are the perfect dessert to celebrate the Chinese New Year festivities, symbolising good fortune, wealth, and prosperity. They are delicately sweet and delicious, infused with fragrant coconut and rose flavours.

今天是正月初六，开工大吉日！六条锦鲤鱼寓意六六大顺，好运连连！愿新的一年顺风顺水鱼跃龙门、鸿运当头！

Ingredients: 
中文食谱：请在网页的右边点击Translate,然后选择中文翻译

250g Konnyaku Premix Jelly Powder

200ml Coconut Cream/ Coconut Milk

1150ml Water

Rose Syrup

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Method: 

1. Heat the water over medium heat. Gradually stir in jelly powder and bring to a boil. Reduce the heat and stir in coconut cream/ coconut milk. 

2. Turn off the heat and continue stirring for a minute. Scoop out a small portion and mix with rose syrup. Fill the bottom of the koi fish jelly mould with the rose syrup liquid then chill to set. 

3. Fill the white part of the koi fish with the remaining coconut jelly liquid. Refrigerate until set, unmould and serve chilled. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。 If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to "FAVOURITE" the pages if you wish to see my post on the news feed. 

Green Tea Snake-shaped Soft Bread | Matcha Snaky Bread Rolls 蛇年萌蛇造型软面包

I baked some green tea snaky bread to welcome the Year of the Wood Snake which is also known as the Year of the Green Snake. Wishing everyone happiness, success and good health as the new lunar year begins... 蛇来运转、好运连绵！ 祝大家幸福快乐、阖家团聚小甜甜！

Cute Snaky Soft Bread lightly flavoured with green tea/ matcha.

Snaky Bread for breakfast.

Recipe adapted from here

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

300g Bread Flour

1 tsp Green Tea Powder 

225g Milk

50g Castor Sugar

15g Milk Powder 

1 tsp Yeast

5g Salt 

30g Butter

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Mix all ingredients (except butter), knead to form a dough. Gradually knead in the butter and continue kneading until the dough passes the windowpane test.

2. Proof for 1 hour or double in size. Transfer the dough onto the worktop, shape and let it proof for 1 hour or double in size. If you're new to bread making, refer to my older bread posts for detailed instructions/ watch my video tutorial.

3. Brush the bread dough with milk and bake in a preheated oven 170'C for 15 minutes. Draw the facial expression with an edible marker. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my posts on your news feed. 

Soufflé Milk Buns 奶酥红豆馅软面包

These nice sweet-smelling bread are coated with milk crisp and filled with homemade red bean paste, perfect with a cup of coffee/ tea for breakfast or snack any time of the day! 

Soufflé Topping Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

70g Salted Butter, softened 

35g Icing Sugar

50g Milk Powder 

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Prepare the bread dough. I made these fluffy bread using my soft milk bread recipe, you can find it in my older posts or click the link below to view the details 点击链接进入面包食谱: 

<Soft Milk Bread Recipe 奶香软面包食谱 >

2. After step 2, divide the dough and wrap in fillings, proof for an hour or double in size. 

3. For the topping: Cream butter and sugar, then add in milk powder and mix well. Spread the topping on each bread dough. Bake in a preheated oven 180'C  for 12-15 minutes.

若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my posts on your news feed. 

Enjoy!

Bow/ Ribbon Shaped Bread 蝴蝶结软面包做法

This soft and fluffy bread is a delightful treat for breakfast or snack anytime. Here's a simple yet impressive bread-shaping method that's easy to master. 

If you are sharing this blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

To shape: 

1. Divide the dough into smaller portions. Flatten each dough and keep it round in shape. 

2. Make 7 cuts as shown in the picture. Keep the middle triangle on the side and put the other 2 smaller triangles below the middle triangle. Do the same for the other side. 

3. Put the middle piece from top to bottom and it's done. Follow the proofing time in the recipe and then bake.

You can use any of your favourite bread recipes or try my soft bread recipe here: <<CLICK HERE for Soft Sweet Bread Recipe 松软甜面包食谱>>  Thanks for reading, I hope you're inspired! Click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive recipe updates. Remember to favourite my pages if you wish to see my posts on your news feed. Enjoy!

Lychee Coconut Milk Pudding 荔枝椰奶布丁

This soft and velvety smooth Lychee Coconut Milk Pudding has the lovely flavours of both fruity lychee and fragrant coconut milk that satisfy all your sweet cravings.

Adapted from my Panna Cotta Recipe

Ingredients: 
材料：

60g Water 水 

4 tsp Gelatin Powder 吉利丁粉 

170g Whipping Cream 动物性鲜奶油 

300g Fresh Milk 鲜奶 

200g Coconut Milk 椰奶

50g Sugar 细砂糖 

130g Lychee Syrup 荔枝糖浆 （use canned Lychee, reserve the Lychee for topping)

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤：

1. Add water to a bowl, and add the gelatin powder, set aside for 10 minutes.
把水倒进碗里，撒上吉利丁粉，待10分钟。

2. Heat up the remaining ingredients in a saucepan until sugar is dissolved (do not boil). 
把剩下的材料倒进锅里，开小火煮至糖溶化。不要煮沸。

3. Turn off heat, and stir in (1) until gelatin is fully dissolved.
熄火，倒入（1）搅拌至吉利丁溶化。

4. Pour into pudding cups, top with lychee and keep in the refrigerator once cooled. Let it chill overnight and enjoy! 
倒入布丁杯里，放入一粒荔枝。待凉后放进冰箱，凝固后即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to favourite my pages if you wish to see my post on your news feed. 

Easy Pan Pizza Recipe 平底锅披萨

We all love Pizza Hut Personal Pan Pizzas! This homemade version is easy to make, and the kids can personalize it with their favourite toppings, plus nutritious ingredients.

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

Dough: for 3x personal pan pizza

260g Bread Flour

1/2 tsp Italian Seasoning 

1 tsp Instant Dry Yeast

1 Egg 

130g Milk 

10g Sugar 

1 tsp Salt 

30g Butter

~~~~~~~~~~~~~~~~~~~~~

Optional: 2-3 tbsp Parmesan Cheese

Use any toppings of your choice, here are the things I used: 

Pizza sauce, pizza cheese, mushroom, quail eggs, salmon (seasoned with a dash of garlic salt, pepper, onion powder)

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 
如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Mix the dough ingredients (except butter) and knead until smooth and elastic.

2. Knead in butter. Divide the dough into 3 portions then roll out flat. Generously grease the pan with olive oil and place the dough into the greased pan.  

I made this using Song Cho 16cm frypan, a multi-ply stainless steel pan without chemical coating. It's safe to use in the oven.

For more information about the product, visit Song Cho e-shop for details.

3. Stuff in some parmesan cheese to the sides. Let the dough proof for 30 minutes. Add toppings and bake in a preheated oven 200'C 15 minutes. Serve right away, 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my posts on your news feed. 

Enjoy!